Understanding normal and clinical nutrition / Eleanor Noss Whitney, Corinne Balog Cataldo, Sharon Rady Rolfes.

Format:

Book

Author/Creator:

Whitney, Eleanor Noss.

Contributor:

Cataldo, Corinne Balog.

Rolfes, Sharon Rady.

Language:

English

Subjects (All):

Nutrition.

Diet therapy.

Dietetics.

Diet Therapy.

Medical Subjects:

Nutrition.

Diet Therapy.

Physical Description:

1 volume (various pagings) : color illustrations ; 29 cm

Edition:

Sixth edition.

Other Title:

Normal and clinical nutrition

Place of Publication:

Belmont, CA : Wadsworth/Thomson Learning, [2002]

Contents:

Chapter 1 An Overview of Nutrition 1

Food Choices 2

The Nutrients 4

The Science of Nutrition 9

Dietary Reference Intakes 12

Nutrition Assessment 15

Diet and Health 19

Highlight

Chapter 2 Planning a Healthy Diet 32

Principles and Guidelines 33

Diet-Planning Guides 35

Food Labels 50

Chapter 3 Digestion, Absorption, and Transport 64

Digestion 65

Absorption 72

The Circulatory Systems 77

Regulation of Digestion and Absorption 80

Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers 92

The Chemist's View of Carbohydrates 93

The Simple Carbohydrates 94

The Complex Carbohydrates 97

Digestion and Absorption of Carbohydrates 100

Glucose in the Body 105

Health Effects and Recommended Intakes of Sugars 110

Health Effects and Recommended Intakes of Starch and Fibers 114

Chapter 5 The Lipids: Triglycerides, Phospholipids, and Sterols 129

The Chemist's View of Fatty Acids and Triglycerides 130

The Chemist's View of Phospholipids and Sterols 136

Digestion, Absorption, and Transport of Lipids 138

Lipids in the Body 143

Health Effects and Recommended Intakes of Lipids 148

Chapter 6 Protein: Amino Acids 167

The Chemist's View of Proteins 168

Digestion and Absorption of Protein 171

Proteins in the Body 173

Protein in Foods 181

Health Effects and Recommended Intakes of Protein 184

Chapter 7 Metabolism: Transformations and Interactions 203

Chemical Reactions in the Body 204

Breaking Down Nutrients for Energy 208

The Body's Energy Budget 221

Chapter 8 Energy Balance and Body Composition 240

Energy Balance 241

Energy In: The kCalories Foods Provide 242

Energy Out: The kCalories the Body Spends 245

Body Weight, Body Composition, and Health 249

Chapter 9 Weight Management: Overweight and Underweight 268

Overweight 269

Causes of Obesity 271

Controversies in Obesity Treatment 276

Aggressive Treatments of Obesity 278

Reasonable Treatments of Obesity 281

Underweight 288

Chapter 10 The Water-Soluble Vitamins: B Vitamins and Vitamin C 306

The Vitamins

An Overview 307

The B Vitamins

As Individuals 310

In Concert 332

Vitamin C 335

Chapter 11 The Fat-Soluble Vitamins: A, D, E, and K 354

Vitamin A and Beta-Carotene 355

Vitamin D 363

Vitamin E 368

Vitamin K 370

The Fat-Soluble Vitamins

In Summary 372

Chapter 12 Water and the Major Minerals 386

Water and the Body Fluids 387

The Minerals

An Overview 396

Sodium 397

Chloride 400

Potassium 401

Calcium 403

Phosphorus 409

Magnesium 411

Sulfur 413

Chapter 13 The Trace Minerals 428

The Trace Minerals

An Overview 429

Iron 430

Zinc 439

Iodine 443

Selenium 446

Copper 447

Manganese 448

Fluoride 448

Chromium 449

Molybdenum 450

Other Trace Minerals 450

Contaminant Minerals 451

Closing Thoughts on the Nutrients 451

Chapter 14 Life Cycle Nutrition: Pregnancy and Lactation 463

Growth and Development during Pregnancy 464

Maternal Weight 468

Nutrition during Pregnancy 472

High-Risk Pregnancies 478

Nutrition during Lactation 484

Chapter 15 Life Cycle Nutrition: Infancy, Childhood, and Adolescence 498

Nutrition during Infancy 499

Nutrition during Childhood 509

Nutrition during Adolescence 524

Chapter 16 Life Cycle Nutrition: Adulthood and the Later Years 540

Nutrition and Longevity 541

The Aging Process 544

Energy and Nutrient Needs of Older Adults 546

Nutrition-Related Concerns of Older Adults 550

Food Choices and Eating Habits of Older Adults 553

Chapter 17 Illness and Nutrition Status 566

Nutrition in Health Care 567

Nutrition Assessment 570

Historical Information 571

Food Intake Data 573

Anthropometric Measurements 576

Laboratory Tests of Nutrition Status 579

Physical Signs of Malnutrition 582

Chapter 18 Nutrition, Medications, and Complementary Therapies 590

Overview of Conventional and Complementary Therapies 591

Weighing Risks and Benefits 594

Diet-Drug Interrelationships 597

Chapter 19 Nutrition Intervention 612

Nutrition Care Plans 613

Standard and Modified Diets 615

The Medical Record 620

Chapter 20 Nutrition and Disorders of the Upper Gl Tract 629

Disorders of the Mouth and Esophagus 630

Disorders of the Stomach 634

Chapter 21 Nutrition and Lower Gl Tract Disorders 651

Common Problems of the Lower Intestine 652

Malabsorption Syndromes 657

Intestinal Surgeries 667

Diverticular Disease of the Colon 672

Chapter 22 Enteral Formulas 681

Enteral Formulas: What Are They? 682

Enteral Formulas: Who Needs What? 684

Tube Feedings: How Are They Given? 689

From Tube Feedings to Table Foods 696

Chapter 23 Parenteral Nutrition 705

Intravenous Solutions: What Are They? 706

Intravenous Nutrition: Who Needs What? 709

Intravenous Solutions: How Are They Given? 711

Specialized Nutrition Support at Home 714

Chapter 24 Nutrition in Severe Stress 726

The Body's Responses to Stress 727

Nutrition Support for Acute Stress 732

Chapter 25 Nutrition and Diabetes Mellitus 744

What Is Diabetes Mellitus? 745

Treatment of Diabetes Mellitus 750

Diabetes Management in Pregnancy 762

Chapter 26 Nutrition and Disorders of the Heart, Blood Vessels, and Lungs 773

Cardiovascular Diseases 774

Risk Factors for Coronary Heart Disease 777

Prevention and Treatment of Coronary Heart Disease 780

Heart Failure and Stroke 785

Disorders of the Lungs 788

Chapter 27 Nutrition and Renal Diseases 800

Kidney Stones 801

The Nephrotic Syndrome 805

Acute Renal Failure 807

Chronic Renal Failure 811

Chapter 28 Nutrition and Liver Disorders 826

Fatty Liver and Hepatitis 827

Cirrhosis 830

Chapter 29 Nutrition, Cancer, and HIV Infection 847

Cancer 848

HIV Infection 859

Appendix A Cells, Hormones, and Nerves 2

Appendix B Basic Chemistry Concepts

Appendix C Biochemical Structures and Pathways

Appendix D Measures of Protein Quality

Appendix E Nutrition Assessment: Supplemental Information 1

Appendix F Nutrition Resources 1

Appendix G United States: Exchange Lists

Appendix H Table of Food Composition

Appendix I WHO: Nutrition Recommendations Canada: Choice System and Guidelines

Appendix J Enteral Formulas 1

Dietary Reference Intakes

Daily Values for Food Labels

Body Mass Index.

Notes:

Includes bibliographical references and index.

ISBN:

0534589952

OCLC:

46785346